Fried Chicken

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
3 to 4 servings
Level:
Intermediate

Ingredients
Directions

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.


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Pairs Well With
Sparkling Wine

Anything with bubbles

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4.4 460
Burnt on the outside red on the inside. #I'llsticktomyway item not reviewed by moderator and published
I have never tried making fried chicken before so I decided to try this recipe. It was easy for a novice cook such as myself and it was super tasty. Better than anything I've ever had in a restaurant. I highly recommend it! item not reviewed by moderator and published
We use lard, it's amazing every time. item not reviewed by moderator and published
Too salty. 2 tbs of salt sounded like too much to me and it was. The instructions say to liberally season the chicken with this mixture and that is a mistake. Next time, I'll add half the salt. Otherwise, the chicken was tasty! item not reviewed by moderator and published
Awesome! I myself add a bit of "Accent" (MSG) to the skin rub. Little MSG along with the vegetable shortening (trans-fat) for frying is the quintessential fried chicken!!! We're not trying to be healthy here...it is FRIED chicken! item not reviewed by moderator and published
Horrible recipe. Had to finish the chicken in the oven so I didn't burn the skin. Outer side of the meat was cooked fine, but the inside was raw. Do not recommend unless you have a Food Network kitchen. item not reviewed by moderator and published
The basics are solid, but every time I make this recipe it comes out burnt. I'm using cast iron, I'm trying not to overcrowd the pan, and they'restill underdone on the inside and burnt on the outside. What I've resorted to is cooking them until the outside is golden brown and then covering them in tin foil and letting them coast to 180 in the oven. They're tasty but they're half-fried half-baked and not what the recipe intends to create. I'm half tempted to try a fry-daddy instead even though the moisture won't be able to escape. item not reviewed by moderator and published
For those saying it is too salty, watch the video...he sprinkles it on and keeps the left over mixture in a shaker, he does NOT use the entire mixture... Just like my mom used to make! Easy and tasty. item not reviewed by moderator and published
luv it!!! I mixed the seasonings into the flour so that it gave it more flavor in the breading. Even my picky 5 year old said wow mom i love this chicken and ate the whole thing. That says a lot because it is hard to get him to eat different foods. Thanks Alton - this recipe is a keeper item not reviewed by moderator and published
Excellent chicken. I substituted coconut oil for the vegetable shortening. The coconut oil imparts a great flavor to the chicken, and avoids the trans fats in the shortening. You also get the benefit of the very healthy fats in the coconut oil. This method also works well for homemade chicken nuggets. Just use boneless breasts/thighs and cut them into bite-size pieces before seasoning and dredging. My kids won't eat fried chicken on the bone, but they'll devour the chicken nuggets. item not reviewed by moderator and published
Oh yeah that is what we use and we love it. item not reviewed by moderator and published
It sounds like your oil may be too hot. If possible, try to make sure your oil is at 360 deg, or throw a drop of water to see how the oil reacts; if it smokes, it's too hot. If it only bubbles, you're good to go! Good luck~ item not reviewed by moderator and published
NO! The whole point is to fry at the low temperature of 325!!! It says specifically to NOT allow the oil temp to go over 325 degrees. item not reviewed by moderator and published

This recipe is featured in:

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